Carrot Cake Cookie-wiches

11:30 am on 12 August 2013

Recipe from Sprouted Kitchen

Makes 12 (or 20 minis) – probably best to double the recipe.


  • 1 cup whole wheat flour
  • ½ cup wheat bran
  • 1 cup rolled oats
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp each of salt, cinnamon, nutmeg
  • 3/4 cup chopped pecans
  • 1 tbsp. real vanilla extract
  • 1 1/2 cups carrot, grated
  • 2 eggs
  • ½ cup unsweetened apple sauce
  • 2 tbsp. butter, melted
  • ½ cup brown sugar
  • ½ cup golden raisins


  • 250g cream cheese
  • ¼ cup icing sugar
  • 1 tsp. real vanilla extract


Preheat oven to 325˚F

In a small bowl, pour about half cup of hot water over the raisins and let them soak. In a bowl, whisk the eggs well. Add applesauce, butter, brown sugar and stir. Drain the raisins and add them, and the carrots to the wet mixture. In another large bowl, mix all dry ingredients and the nuts.

Add the dry ingredients to the wet and fold together until combined. The dough should be fairly thick, yet looser than normal cookie.

Use an ice cream scoop or roll cookie dough with your hands and place on a baking tray lined with parchment paper. Flatten slightly - this will make them more stable when filled. Bake for 12-16 minutes, depending on cookie size, until edges brown a little and the middle is just set. Timing will vary.

In the meantime, beat cream cheese, icing sugar and vanilla until fluffy (do not overbeat or it will go runny) and put in fridge to firm up. Dollop filling onto one cookie and top with another.

From Nine To Noon

Find a Recipe

or browse by title